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Grilled Hawaiian Shrimp

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Grilled Hawaiian Shrimp

Author Mark & Fey
Keyword Ninja, Seafood, Shrimp, Skewers
Cook Time 50 minutes

Ingredients

  • 1 can 14 ounces full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks cut in 1-inch pieces
  • 15 skewers

Instructions

  • Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.
  • To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
  • Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).
  • While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.
  • When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.
  • After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.
  • When cooking is complete, server skewers warm.

Waffled Monte Cristo Sliders

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Waffled Monte Cristo Sliders

Author Mark & Fey
Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

Smoked French Toast Casserole

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Smoked French Toast Casserole With Maple Bourbon Syrup

Author Mark & Fey
Course Breakfast, casserole
Keyword casserole, Ninja, Smoke This Series

Ingredients

For the casserole

  • 12 large eggs
  • 2 cups heavy cream divided
  • Kosher salt for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar for serving
  • Flaky salt for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Instructions

  • Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.
  • Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.
  • Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.
  • Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.

Breakfast Chorizo Tacos

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Sausage, Onion and Rice Breakfast Chorizo Tacos with Ninja Speedi

Author Mark & Fey
Course Breakfast
Keyword Eggs, Ninja, Pork, rice, sausage, Speedi, tortillas

Ingredients

  • 1 large onion sliced
  • 4 chorizo sausages
  • 1 cup rice
  • 6 large eggs
  • 1 tablespoon butter
  • 1/2 cup shredded cheddar cheese
  • 8 small flour tortillas
  • Hot sauce optional for serving
  • Crumbled cojita cheese optional for serving

Instructions

  • Today we’re using the Ninja Speedi to cook sausage, onions, and rice all at once for epic breakfast tacos! Start by adding the sausage and onions to the Speedi’s upper tray. Combine the rice with 2 cups of water in the bottom of the Ninja Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 375°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking. The Speedi will steam for approximately 10 minutes before crisping.
  • While that cooks, scramble some eggs. Whisk together the eggs with a hefty pin of kosher salt. Heat a large non-stick skillet over medium and add the eggs. Stir in the butter to emulsify. Add the cheese right at the end of cooking. Char the tortillas over the flame of the medium high burner.
  • When the Speedi is done, slice the sausages and fluff the rice. Build the tacos by adding rice to each tortilla, topping with eggs, sausage, onions, hot sauce and cotija.

Rosemary Prime Rib Roast

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

Comments:


what happened? I tried following the directions except my smoke setting starts at 250. I checked the temp after 4 hours the center was already at 156. My $75 prime rib is ruined

Posted by Judy Boncel | 1 month ago Reply

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Rosemary Prime Rib Roast With Smoked Sweet Potatoes

Author Mark & Fey
Keyword Beef, holiday, Ninja

Ingredients

  • 1 10 pound Prime Rib Roast
  • Kosher salt for seasoning
  • 2 springs fresh rosemary
  • 3 large sweet potatoes
  • Olive oil for coating

Instructions

  • Twenty-four hours before you plan to smoke the roast, season the roast all over with salt.  For our rosemary salt we combine 1/2 cup kosher salt with two springs worth of fresh rosemary leaves and pulse in the Ninja TWISTi High-Speed Blender DUO. If your butcher removed the bones for you, season the entire roast and the ribs with salt before tying the ribs back against the roast. If your butcher tied the ribs to your roast, do your best to get the salt down in between these two hunks of meat. Set the roast on a rack set inside a rimmed baking sheet and refrigerate for at least 24 hours.   Remove the roast from the fridge for about 1 hour and 59 minutes before you plan to cook it. 
  • Heat your smoker for low heat — 225°F, we used our Ninja Woodfire Outdoor Grill. While the grill heats, coat the sweet potatoes with olive oil and sprinkle with kosher salt. 
  • Set the roast in the smoker and cook to 120 ° F. for rare, this will take about 5 to 51/2 hours for a 10 pound roast. When it hits temperature, remove the roast from the smoker and crank the heat to high. During the last 90 minutes of smoking, add the sweet potatoes and cook until tender. 
  • When the grill has heated back up, return the roast to get a nice sear and hits temperature. Aim for 130°F for rare, 135°F for medium rare, 140°F for medium. 
  • Rest the roast off the grill for at least 15 minutes before slicing and serving with the sweet potatoes. 

Sonoran Hot Dog

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Sonoran Hot Dog

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.

Pork Collar Hot Dish

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Pork Collar Hot Dish

Author Mark & Fey
Keyword casserole, Ninja, Pork, Pork collar, Spiceology
Cook Time 40 minutes

Ingredients

  • 2 cups pulled pork collar or leftover pulled pork
  • 1 TK-ounce cream of chicken condensed soup
  • 1/4 cup finely diced onion
  • 2 cups shredded Monterey jack cheese plus more for topping
  • Kosher salt for seasoning
  • Ground black pepper for seasoning
  • 2 cups frozen tater tots
  • Olive oil
  • 2 teaspoons Salt Pepper + Sour Cream our spice blend from Spiceology
  • Fresh chopped chives optional for garnishing

Instructions

  • Heat your grill or smoker to 375 degrees F. We’re using our Ninja Woodfire Outdoor for making this a super easy weeknight meal.
  • In a medium mixing bowl, combing the pork, soup, onions cheese, salt, pepper, and stir to combine. Pour into a 8×8 baking dish.
  • In a small bowl, coat the tater tots with a little olive oil and the Salt Pepper + Sour Cream seasoning. Line the top of the casserole with the tots and cover with more cheese.
  • Cook for 35 to 40 minutes or until the tots are crispy and the filling is heated through. Top with chives and serve hot.

Bacon Pork Chops

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Bacon Pork Chops

Author Mark & Fey
Keyword Breakfast, Ninja, Pork, Pork chops, Spiceology
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 2 thick-cut bone-in pork chops, at least 1 1/2 inches thick
  • Maple Chili Juicy Bird Brine Blend
  • 4 slices Texas toast
  • 4 tablespoons softened butter
  • 4 large eggs
  • Olive oil
  • Kosher salt for seasoning

Instructions

  • At least 24 hours before cooking, season the pork chops all over with Maple Chili Juicy Bird Dry Brine. Set the chops on a cooling rack inside a sheet pan and dry brine.  Bacon Pork Chops 2 (TK) bone-in pork chops Maple Chili Juicy Bird Brine Blend 4 slices Texas toast 4 tablespoons softened butter 4 large eggs Olive oil Kosher salt, for seasoning At least 24 hours before cooking, season the pork chops all over with https://spiceology.com/products/grill-dads-juicy-bird-maple-chile-brine/ Print Recipe Back To Recipes Save To Pinterest
  • When you’re ready, heat your grill or smoker to low heat, about 225 degrees F and cook until the chops reach 140 degrees F, 45 to 55 minutes.
  • Remove the chops from the grill at 140 and rest for about 15 minutes. Heat the grill up to high and then sear the pork chops well. Rest the chops for 20 minutes while you toast the bread and cook the eggs to your liking.
  • Butter the Texas toast and toast on the high heat grill for 1 minute per side. Heat a skillet over medium heat. Add a drizzle of olive oil and add the eggs. Season the eggs with kosher salt and cook to your liking, ours is sunny side up because yolks equal instant sauce.
  • Slice the chops and serve them along side the eggs and toast. Could be breakfast, could be breakfast for dinner.

Breakfast Hotdogs

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Breakfast Hotdogs

Author Mark & Fey
Course Breakfast
Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots
Cook Time 35 minutes
Servings 4

Ingredients

  • 8 slices bacon
  • 4 uncured hot dogs from Certified Piedmontese if you have good taste
  • 1 32 ounce bag tater tots
  • Salt Pepper + Three Chiles Seasoning
  • 4 large eggs
  • 4 large hot dog buns or hoagie rolls

Instructions

  • Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
  • Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
  • When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
  • Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

Video

Head-to-Head Holiday: A Tale of Two Ribeye Roasts

Cook Time 50 Minutes

Servings: 8 Servings

  • 1 can (14 ounces) full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp, thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks, cut in 1-inch pieces
  • 15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

 

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

 

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

 

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

 

When cooking is complete, server skewers warm.

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Head-to-Head Holiday: A Tale of Two Ribeye Roasts

Author Mark & Fey
Course Holiday
Keyword Beef, holiday, Ninja, Piedmontese, rib eye roast, Spiceology
Cook Time 2 minutes
Servings 8

Ingredients

For the forward seared rib eye roast with twice baked potatoes

  • 1 5 pound ribeye roast, trimmed and tied
  • Salt Pepper + The Chiles seasoning our blend from Spiceology
  • 4 large yukon gold potatoes
  • Olive oil for seasoning
  • Kosher salt for seasoning
  • 4 tablespoons butter
  • 1/2 cup feta cheese
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

For the reverse seared ribeye roast with hasselback sweet potatoes

  • 1 5 pound ribeye roast, trimmed and tied
  • Salt Pepper + Chocolate Chile
  • 4 large orange or purple sweet potatoes
  • Olive oil for seasoning
  • Kosher salt for seasoning
  • 1/2 cup mascarpone cheese
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoons maple syrup
  • 2 tablespoons maple sugar for finsihing

Instructions

  • For the forward sear rib eye:
  • Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.
  • Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.
  • Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.
  • Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.
  • Slice the rested roast and serve alongside the potatoes.
  • For the reverse seared rib eye:
  • Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.
  • Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.
  • Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.